Mexican Rice

I love whole beans in any form. Whenever I travel to US most of the time I go for Mexican cuisine and it is full of whole beans. Normal mexican rice is without any whole dhal however I want to make it a more complete and balanced rice so decided to add black bean. I had some left over vegetable stock and decided to use that to make the rice. This rice tastes better only with vegetable broth or stock. Otherwise it is bit plain. Our family loves this variety of rice.

Tomatoes - 2 very ripe and diced into big squares
Black Bean - 1 / 2 Cup
Onion - 1 medium
Green Chillies - 4 - 5 (per your spice level) (Oringial recipe call for J
alapenos. Since I didn't hv used Green chillies). Slit into 2
Bastmathi or any long grain rice - 1 cup
Olive Oil - 2 tablespoon 
Garlic - 4 pods (chopped finely)
Vegetable Broth - 2 cups 
Tomato paste  - 1 tablespoon (may omit if using canned tomatoes. I didn't use it)
Salt per taste

Mint Leaves - 5-6
Coriander Leaves / Cilantro - 1/2 cup finely chopped


Pressure Cook black bean (or cook in normal heavy bottomed pan) with little water and salt. Drain the water and keep the bean separately. Make sure you don't over cook it
Make a puree of  tomato and onion in processor or blender. Make sure the Puree is smooth.

Take 1 cup of this mixture. If you have extra use it for other recipes
Soak the rice for 10 mins and drain the water. Keep it aside.
Heat oil in kada. Add Garlic, green chillies and fry till nice smell comes or garlic is in light brown. Add Rice and fry till rice is light golden color and all the moisture in the rice is gone.

Stir in vegetable broth, pureed mixture,tomato paste, Mint Leaves, Black Bean and salt. Increase heat to medium high, and bring to a boil.
Cover pan and cook it with lid closed or use pressure cooker or rice cooker.Stir well after 15 minutes.
Stir in Coriander leaves Mix well